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2 free range eggs, beaten
60g unsalted butter, melted
1 teaspoon vanilla extract
160 g self-raising flour
a pinch of sea salt
1 teaspoon baking powder
60g light muscovado sugar
100 ml semi-skimmed milk
100 g white Tony’s chocolate, chopped finely
a drop of honey + red, green and white sprinkles
How to make festive white chocolate mini muffins
Preheat the oven to 160°C and place 24 paper mini cupcake cases in a cupcake tin
Place eggs, butter and vanilla in the mixing bowl, beat until creamy.
Sieve flour, salt and baking powder in bowl and stir it together.
Add it to the egg-butter-vanilla mixture.
Add the muscovado sugar too then stir all firmly together.
Then stir in the milk.
Fold the chocolate into the batter.
Fill the paper muffin cases.
Bake the mini muffins in 10 - 12 minutes light golden brown and cooked through.
Allow the muffins to cool on a wire rack.
Brush a drop of honey on the muffins and scatter with sprinkles.